Budapest Pork Schnitzel

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	15 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Flatten the pork schnitzel by pressing with the ball of your hand. Sprinkle both sides with salt, pepper, and paprika powder, then rub the spices lightly into the meat.
Heat the lard in a frying pan over medium-high heat. Add the schnitzel and fry for 1–2 minutes on each side to brown. Reduce heat to low and continue frying for 5 minutes on each side until the pork reaches 63°C / 145°F internally. Transfer to a warm plate.
In the same pan with the remaining fat, add the 2 peeled and sliced onions. Cook over medium heat, stirring occasionally, until golden brown, about 5–7 minutes. Stir in the tomato paste and cream. Continue cooking and stirring until the sauce thickens, about 3–5 minutes.
Place the schnitzel on individual plates and pour the sauce over each portion.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.